Watch an elephant pick up a tortilla chip with her trunk—without breaking it

Science ◽  
2017 ◽  
Author(s):  
Elizabeth Pennisi
Keyword(s):  
Tortilla Chip

Fusarium mycotoxins in the food chain: maize-based snack foods

2009 ◽  
Vol 2 (4) ◽  
pp. 441-450 ◽  
Author(s):  
K. Scudamore ◽  
F. Scriven ◽  
S. Patel
Keyword(s):  
Raw Materials ◽  
Snack Food ◽  
Maize Flour ◽  
Food Ingredients ◽  
Production Methods ◽  
Snack Foods ◽  
Legal Limits ◽  
Tortilla Chip ◽  
Snack Products ◽  
Retail Products

The fate of deoxynivalenol (DON), zearalenone (ZEA) and fumonisins B1 (FB1) and B2 (FB2) were examined in three representative snack food production methods. Assessing results on an 'as is' basis so as to compare results with EC legislation showed DON to be the most stable mycotoxin during the manufacture with mean levels in each finished products >68% of the levels in the starting ingredients. The concentrations of ZEA in the snack food ingredients during this study were very low but did allow limited studies that showed a mean 52% reduction during the manufacture of one snack product, but little reduction when producing a tortilla chip. In contrast, fumonisins were mostly lost (>90%) in two out of the three processes. However in a tortilla chip prepared from maize flour by extrusion, heating and frying, the amount of FB1 + FB2 remaining in the retail product was reduced on average by 59% which is similar to the 60% difference in the statutory levels for flour (products <500 micron) or 50% difference for grits (products >500 micron) and retail snack products. Thus the use of maize containing fumonisins in maize flour at levels just meeting legal limits would present some risk that a proportion of retail products might fail to meet legislation when the run to run variability is considered. The buyer/processor should thus avoid ingredients containing mycotoxin levels close to legislatory limits for use in processes where reduction at successive stages in manufacture are close to or less than those in the legislation. It is suggested that this study provides a useful indication of these. In commercial operation, there is a reluctance to specify raw materials at anything but the finishing product levels with implications for availability and cost.

Effect of tortilla chip preparation on the protein fractions of quality protein maize, regular maize and sorghum

1990 ◽  
Vol 12 (3) ◽  
pp. 289-296 ◽  
Author(s):  
N.E. Vivas-Rodriguez ◽  
S.O. Serna-Saldivar ◽  
R.D. Waniska ◽  
L.W. Rooney
Keyword(s):  
Protein Fractions ◽  
Quality Protein Maize ◽  
Tortilla Chip

scholarly journals Pemanfaatan Biji Karet Sebagai Bahan Baku Pembuatan Tortila Chips di RT 02 Desa Suka Maju Muaro Jambi

2021 ◽  
Vol 4 (3) ◽  
pp. 656-659
Author(s):  
Surhaini Surhaini ◽  
Rahayu Suseno ◽  
Ulyarti Ulyarti ◽  
Addion Nizori ◽  
Lavlinesia Lavlinesia
Keyword(s):  
Tortilla Chip

Tujuan dari program pengabdian pada masyarakat ini adalah menciptakan kemandirian ibu-ibu Desa agar dapat berinovasi dan berkreativitas dalam memanfaatkan hasil samping perkebunannya, sehingga dapat menghasilkan produk yang dapat menambah pendapatan rumah tangga. Guna mencapai tujuan ini, diperlukan transfer teknologi kepada ibu-ibu pedesaan melalui pengolahan biji karet menjadi produk tortilla chip. Metode yang dilakukan dalam pelaksanaan kegiatan PPM ini adalah: (1) Sosialisasi cara mereduksi HCN biji karet sebelum dibuat tepung biji karet, (2) Demo langsung kepada ibu-ibu tentang cara pembuatan tortilla chip dengan memanfaatkan tepung biji karet, (3) memberikan Teknik pemasaran dan melatih cara pengemasan produk.     

Adhesion of Dry Seasoning Particles onto Tortilla Chip

2006 ◽  
Vol 70 (3) ◽  
pp. E215-E222 ◽  
Author(s):  
Merysia Enggalhardjo ◽  
Ganesan Narsimhan
Keyword(s):  
Tortilla Chip
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